Vegan Jamaican Sweet Potato Pudding

– Sweet potato, (aka. Batata) – 1 14-ounce can coconut milk – 1 cup coconut palm sugar – Ginger, freshly grated – 1 teaspoon vanilla – 1 cup Gluten-Free all purpose flour, or brown rice flour – Cinnamon, (optional) –Nutmeg, (optional) – 1/4 teaspoon sea salt

Ingredients:

1. Preheat oven 375 degrees F. Grease a 9-inch round baking pan. Set aside.

2. Peel sweet potatoes and roughly chop. Grate using the grater or a food processor in batches.

Transfer grated sweet potatoes to a large bowl, add coconut milk, coconut palm sugar, spices and salt.

Stir in flour to form a mostly smooth batter.

Pour batter into cake pan and bake for 45 minutes.

6. Please double the flour if using regular American sweet potato variety.

7. Return pudding to oven and bake for another 45 minutes or until top is golden brown.

8. Delicious served alone or with coconut whipped cream.

9. Please double the flour if using regular American sweet potato variety.

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